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Roasted Root Vegetables With Chermoula

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“Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'. Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings). From EatingWell magazine, September/October 2008 and posted for ZWT 6 - North Africa / Middle Eastern region.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 1 1/4 cup servings
UNITS:
US

Ingredients Nutrition

  • 14 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons paprika, preferably sweet Hungarian
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 medium baking potato, peeled and cut into 1-inch chunks
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 medium turnip, peeled and cut into 1-inch chunks
  • 1 medium rutabaga, peeled and cut into 1-inch chunks
  • 2 medium carrots, cut into 1/2-inch slices
  • 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

Directions

  1. Preheat oven to 425°F
  2. Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
  3. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
  4. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

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